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Cheese-stuffed fried olives
Serves 4 as a tapas Starters and mains
Ingredients
- 12-16 gordal olives, pitted
- 70g semi-cured Manchego, grated
- 2tbsp plain flour
- 2 eggs, lightly beaten
- 100g panko breadcrumbs
- olive oil, for frying
- cold sherry, preferably fino or manzanilla, to serve
You will need
- cook’s digital thermometer
Method
Stuff the olives with as much
Manchego as you can fit inside
them. Place the flour, beaten
egg and breadcrumbs into three
separate shallow bowls. Coat the
olives in the flour, then in the egg,
and finally in the breadcrumbs.
Heat 2cm oil in a deep saucepan to 180C, checking with a cook’s digital thermometer – or until a cube of bread browns in around 20 seconds. Carefully lower the olives into the oil and fry for a few minutes until golden brown. Drain on kitchen paper and season with sea salt, then serve with a cold glass of sherry.
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